#4 Marinade Recipes

How to Buy Quality Round Steak

Unlike other more expensive cuts of beef (e.g. rib eye), round steak is relatively leaner and chewier – it comes from the rare part of the animal, which ‘works out’ quite a lot during the lifetime of the cow.

This is why we recommend you look for a round steak that has been matured (a.k.a. dry-aged/hanged) for at least 14 days (try 21- and 28-day matured if you find them too).

Dry aging is the process of natural protein molecule decomposition, which occurs as a result of enzymatic action within the meat itself.

In simple language – maturing softens meat and concentrates flavor (as a result of moisture evaporating). This is just what we need with chewy and lean round steak.

We also recommend you go organic grass-fed. Not only will you enjoy a better flavor, but you will also gain all the health benefits seen in wild game meat – higher nutrient density and better fatty acid profile (good for cardiovascular health).

Money saving tip: instead of ordering round steaks piece by piece, buy the entire roast (i.e. a larger piece of meat which they cut steaks from) and cut steaks yourself – it works out much cheaper!